(感恩節食譜)紅莓煙肉合桃焗火雞

roast turkey with spiced rosemary walnut

材料

1湯匙無鹽牛油
6塊煙肉(切條)
3個火蔥(去皮及切粒)
2條西芹(切幼及切粒)
1小枝迷迭香(將葉切碎)
1手份量的切碎合桃
800毫升乾蘋果酒
1/2茶匙鮮磨豆蔻
1/2茶匙鮮磨甜胡椒
海鹽
鮮磨黑椒
1個橙皮
300克香腸肉
1隻蛋
2大手份量麵包粉
1雙火雞(約4公斤)
100克軟牛油
300毫升新鮮有機雞肉
1茶匙玉米粉

做法

1. 將無鹽牛油加熱至溶化,加入煙肉、火蔥及迷迭香以慢火煮約10分鐘,至配料變軟身而不變色。加入紅莓乾及半份蘋果酒並加熱,當水份減少至1/3份量關火放涼備用。
2. 將豆蔻、所有香料、鹽、胡椒、合桃、橙皮、香腸肉及蛋等拌勻後混合麵包粉。
3. 將焗爐預熱至240°C/475°F/gas 9。以廚房紙將火雞皮包好,將一半醃料放入雞頸位。
4. 以軟牛油及調味搽勻雞身後,將雞放在預熱的焗爐托盤。15分鐘後,將溫度下調至150°C/300°F/gas 2。加油後再多焗2至2 3/4小時。最後1小時前將紙包取走,以叉插入雞腿位置,確保無火雞是否煮熟。
5. 將火雞從焗爐取出,蓋上箔,放涼1-2小時(視乎火雞大小)。將焗爐溫度提升至200°C/400°F/gas 6,將雞油隔起以作焗薯用。加入餘下的蘋果酒與肉汁、玉米粉及少許水拌勻,待至成醬汁,拌以火雞及焗薯食用。
食譜提供 : www.jamieoliver.com

[聖誕剩食食譜] 火辣辣墨西哥火雞 Christmas Leftover Recipe: Turkey con chilli

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材料 Ingredients
橄欖油 olive oil
2個 紅洋蔥,去皮,切碎 2 red onions, peeled and roughly chopped
1條 胡蘿蔔去皮,切碎 1 carrot, peeled and roughly chopped
1棵 韭菜,修剪,切碎 1 leek, trimmed and roughly chopped
1隻 紅椒,去籽並切碎 1 red pepper, deseeded and roughly chopped
1隻黃椒,去籽並切碎 1 yellow pepper, deseeded and roughly chopped
1條 新鮮紅辣椒,去籽並切碎 1 fresh red chilli, deseeded and finely chopped
1條 新鮮青辣椒,去籽並切碎 1 fresh green chilli, deseeded and finely chopped
1束 新鮮香菜 (芫荽),秸稈切碎,葉採摘 1 bunch fresh coriander, stalks finely chopped, leaves picked
1茶匙 孜然 1 teaspoon ground cumin
1堆裝茶匙熏制辣椒 1 heaped teaspoon smoked paprika
1滿茶匙 蜂蜜(可選) 1 heaped teaspoon runny honey, optional
3湯匙 白酒醋(可選) 3 tablespoons white wine vinegar, optional
600克 吃剩的火雞肉,切絲 600 g turkey, leftover, shredded
海鹽 sea salt
現磨黑胡椒 freshly ground black pepper
3×400克 罐頭切碎的西紅柿 3 x 400 g tinned chopped tomatoes
400克 罐裝奶油豆或鷹嘴豆,排水 400 g tinned butter beans or chickpeas, drained
2隻 青檸的汁 juice of 2 limes
酸奶油(食用時加) soured cream, to serve
鱷梨(牛油果)醬 For the guacamole
2隻 成熟的鱷梨,去皮去核 2 ripe avocados, peeled and destoned
2個 西紅柿,切半 2 tomatoes, halved
¼ 仔 紅洋蔥,去皮 ¼ red onion, peeled
半瓣 大蒜,去皮 ½ clove garlic, peeled
1條 新鮮青辣椒,去籽 1 fresh green chilli, deseeded
1束 新鮮香菜 (芫荽) 1 bunch fresh coriander
1隻 青檸 1 lime

做法  METHOD
1. 烤箱預熱至180° C/350 ºC /氣體4 。中火加熱大砂鍋,燒熱橄欖油。加入洋蔥、胡蘿蔔、韭菜,青紅椒和辣椒,不時攪拌,煮約5分鐘。
Preheat the oven to 180ºC/350ºF/gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes.

2. 加入香菜梗、孜然和辣椒粉,再煮10分鐘左右,邊煮邊攪拌。可加入蜂蜜和白酒醋多煮一兩分鐘,這能提高蔬菜的天然甜味。與此同時,將火雞肉切碎。
Add the coriander stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that’s happening, shred the turkey meat off your carcass and roughly chop it.

3.加入鹽和胡椒到蔬菜鍋調味,再放入火雞,然後關火。加入西紅柿和鷹嘴豆攪拌得,然後放到烤箱中烤2小時。烤了一個小時後檢查一下,如果它看起來有點乾,灑一點水。
Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.

4. 此時可準備鱷梨(牛油果)醬: 利用食物處理器(攪拌機)攪拌將一隻鱷梨、西紅柿、紅洋蔥、大蒜、辣椒和香菜搗碎。試味,加入鹽和檸檬汁掏伴,然後傾倒入碗內。另一隻鱷梨放在碗裡,用叉子將搗碎,然後所以東西混在一起。
While that’s cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chilli and coriander. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together.

5.回到烤箱,將辣椒拿起,把辣椒放到鍋的邊緣以增加味道。擠一些檸檬汁,加入大量香菜葉攪拌。食用時伴以巴斯馬蒂大米或玉米餅,酸奶油和鱷梨醬。
Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top.

Source: JamieOliver.com 

[聖誕剩食食譜] 柑橘汁火雞沙拉 Christmas Leftover Recipe: Turkey salad & warm clementine dressing

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材料 Ingredients
2條 長紅蔥 2 banana shallots
橄欖油 olive oil
2隻 柑橘 2 clementines
2 湯匙 紅酒醋 2 tablespoons red wine vinegar
海鹽 sea salt
現磨 黑胡椒 freshly ground black pepper
250克 吃剩的火雞肉 250 g leftover free-range turkey
100克 混合果仁(如榛子/開心果/南瓜籽) 100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
50克 紅莓(蔓越莓)乾 50 g dried cranberries
1茶匙 蜂蜜 1 teaspoon runny honey
2 紅菊苣 2 red chicory
75克 豆瓣 75 g watercress
75克 火箭菜 75 g rocket
2湯匙 低脂天然乳酪(酸奶) 2 tablespoons low-fat natural yoghurt
1個 石榴 1 pomegranate

做法  METHOD
1. 煎鍋裡灑少許橄欖油,將長紅蔥去皮切粒細,以中低火煎煮約5分鐘至呈現金黃色和粘性。
Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium-low heat for around 5 minutes, or until golden and sticky.

2. 將柑橘磨皮,加在柑橘汁煮5分鐘,直至變成蜜糖般的甘甜。然後加入醋和4湯匙橄欖油調味,將火降至慢火讓柑橘汁一直煨著。
Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice, syrupy consistency. Pour in the vinegar and 4 tablespoons of olive oil, season to taste, then reduce the heat to low and leave the to simmer until needed.

3. 拿出一個大的不粘煎鍋(易潔鑊),以中高火將橄欖油燒熱。將撕開的火雞肉加到鍋裡炒約5分鐘直至酥脆。
Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey (I use both the brown and white meat) and fry for around 5 minutes, or until crispy.

4.將果仁大隨意砸碎,與紅莓乾和蜂蜜一同放到鍋裡。加鹽和胡椒調味,再煮幾分鐘直到形成焦糖。
Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey. Season with salt and pepper and cook for a further couple of minutes, or until sticky and caramelised.

5. 將紅菊苣修剪,菊苣葉與火箭菜一同放到碟上,剩下的紅菊苣裁剪成一片片。加入暖暖的柑橘醬,再鋪上火雞和一勺乳酪。
Trim the nice tops off the chicory, leaving them whole, then trim and finely slice the base. Place the chicory leaves onto a serving platter with the watercress and rocket. Drizzle over the warm clementine dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt.

6. 將石榴切半,一手著石榴,切面朝下,另一隻手執勺子敲打石榴頂,石榴種子就是自然倒下。
Halve a pomegranate, then hold one half cut-side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!

Source: JamieOliver.com